Brussels Sprouts and Pancetta Soup
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
498
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 229.8 μg | (383 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 169 mg | (178 %) | ||
| Potassium | 878 mg | (22 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 20.8 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams fresh Brussels sprouts
- 1 shallot
- 150 grams smoked Pancetta (cut into cubes)
- 2 Tbsps vegetable oil
- 1 Tbsp Pastry flour
- 800 milliliters Vegetable broth
- 200 milliliters Whipped cream (at least 30% fat content)
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
1.
Rinse, trim and cut Brussels sprouts into quarters. Peel and finely chop shallot. In a pan, sauté shallot and pancetta in hot oil. Add Brussels sprouts and sauté briefly. Lightly sprinkle with flour and pour in broth. Simmer about 20 minutes over medium heat.
2.
Remove about 4 tablespoons of the Brussels sprouts and pancetta from the soup and set aside. Puree remaining soup with an immersion blender. Stir in cream.
3.
Bring soup to a boil again. Season with salt, pepper and nutmeg and add reserved Brussels sprouts and pancetta. Ladle soup into preheated soup bowls.
